Simple Fennel Salad
with Lemon

25.02.25
Recipe

A round caramel flan dessert sits on a white plate atop a wooden table, next to a folded gray napkin and a spoon. A wooden chair and part of a wine glass are also visible.

Bright, crisp, and full of natural sweetness, this fennel salad is a refreshing way to balance heavier dishes or elevate a simple lunch. The aniseed crunch of fresh fennel pairs beautifully with citrus, herbs, and a light vinaigrette — making it a go-to for warm days or when you want something clean and vibrant on the plate.

Shaved Parmesan,
toasted almonds,
or crushed pistachios

Instructions

Ingredients
1 large fennel bulb, thinly sliced
1 small orange or grapefruit,
1 small lemon (zest + juice)
2 tbsp extra virgin olive oil1 tsp honey or maple syrup Salt + freshly cracked black pepperSmall handful of fresh dill or parsley, chopped

Optional
Shaved Parmesan, toasted almonds, or crushed pistachios

  • 1. Prep the fennel
    Cut off the stalks, slice bulb thinly, and soak in ice water for 5–10 minutes to make it extra crisp.
  • 2. Make the dressing
    In a small bowl, whisk lemon juice, zest, olive oil, honey (if using), salt, and pepper.
  • 3. Assemble
    Drain fennel, pat dry, and toss with citrus slices and herbs.
  • 4. Drizzle dressing
    Toss gently to combine.
  • 5. Optional toppings
    Add cheese or nuts right before serving for texture.

Dominique Portet

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